Acorn Squash Taco Bowls

Nutritionist Alexandra Catalano is making some flavorful tacos that are packed with protein and low in fat.

Share

Ingredients

3 Acorn Squash

1 can Black Beans

2 Tbsp Cilantro

2 Cups of Shredded Turkey Breast

1 tsp of Cumin

1 tsp Salt

Chopped minced garlic ( 2 cloves)

1 tsp of Oregano

1 tsp of Oregano

Directions

1) For Turkey Meat

2) In a skillet add a tablespoon of coconut oil and heat pan low. In a small separate bowlmix cumin, salt, garlic, cilantro, oregano, and cayenne together. Add turkey in a largeskillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5minutes. Add onions and black beans.

3) Preheat oven to 400°F. Pierce acorn squash with a fork 2-3 times.

4) Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.

5) Bake for 20-25 minutes or until soft. Let cool. Spoon turkey mixture into the center of each acorn.